This is another recipe that’s an old favorite of mine. Growing up, my mom would make this Chocolate Kahlua Cake for all kinds of events: pot lucks, parties, holiday gatherings. And it was always a hit!
This cake is unbelievably decadent, and oh so irresistible. The cake itself is moist, super chocolaty, and packed with chocolate chips. It’s then topped with a yummy chocolate Kahlua glaze, to make it look just as good as it tastes!
The Kahlua really kicks up the flavor of this cake to make it wonderfully rich. You can’t taste any alcohol, and this cake is suitable for all ages to enjoy!
Chocolate Kahlua CakeCake
- 2 cups flour
- 2 cups sugar
- 1 tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 3/4 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 2 eggs
- 1/4 cup vegetable oil
- 2 cups sour cream
- 1/2 cup Kahlua
- 12 oz semi sweet chocolate chips
- 1 cup powder sugar
- 2 tbsp cocoa powder
- 1 tbsp butter, melted
- 1 tbsp Kahlua
- 1 tbsp water
- Preheat oven to 350F. Spray a bundt cake pan with nonstick baking spray and coat with flour.
- In a large bowl, whisk together flour, sugar, salt, baking powder, baking soda, and cocoa powder. Add sour cream oil, chocolate chips, vanilla, eggs, and Kahlua, and mix well.
- Bake for 55-60 minutes, or until a skewer inserted in the middle comes out clean.
- Remove cake from pan, and let cool.
- Make the glaze by combining powder sugar, 2 tbsp cocoa powder, butter, 1 tbsp Kahlua, and 1 tbsp water in a small bowl and stirring until combined.
- Drizzle cake with glaze once it has cooled